Breakfast is the most important meal of the day, and in Haitian culture, it’s a vibrant celebration of bold flavors, fresh ingredients, and rich traditions.
From hearty soups and savory stews to sweet breads and fried delicacies, Haitian breakfasts offer a wide variety of dishes that satisfy every craving.
Whether you prefer something light and sweet or a filling, protein-packed meal, Haitian cuisine has something special for your morning table.
In this collection of 28+ Haitian breakfast recipes, you’ll explore traditional favorites like griot, legume stew, and diri ak pwa, alongside comforting porridges and sweet treats.
These recipes reflect the heart and soul of Haiti’s culinary heritage, bringing warmth and authenticity to your kitchen.
Whether you’re Haitian looking to reconnect with your roots or a food lover eager to discover new flavors, this roundup offers delicious ways to start your day with Haitian flair.
28+ Authentic Haitian Breakfast Recipes to Start Your Day
With these 28+ Haitian breakfast recipes, your mornings will be filled with vibrant, authentic flavors that bring the spirit of Haiti to your table.
From crispy fried plantains and savory meat dishes to sweet breads and nourishing porridges, these recipes capture the diversity and richness of Haitian cuisine.
Embrace these traditional breakfasts and enjoy a delicious, cultural experience every day.
Haitian Griot Breakfast
Haitian Griot is a beloved dish of tender, marinated, and fried pork chunks that make for a flavorful and hearty breakfast when paired with traditional sides.
This breakfast version highlights the crispy, savory pork combined with pikliz (spicy pickled vegetables) and fried plantains, offering a perfect balance of textures and tastes.
Ingredients
- Pork shoulder, cut into cubes
- Sour orange juice or a mix of lime and orange juice
- Garlic, minced
- Scotch bonnet pepper, chopped (optional)
- Salt and pepper
- Oil for frying
- Fried plantains and pikliz for serving
Instructions
Marinate the pork cubes in sour orange juice, garlic, salt, pepper, and Scotch bonnet for several hours or overnight.
Drain the pork and fry in hot oil until golden brown and crispy on the outside but tender inside.
Serve with fried plantains and a side of spicy pikliz.
This dish brings together bold flavors and a satisfying crunch, making it a popular and authentic Haitian breakfast choice that energizes your morning with a mix of savory and spicy notes.
Haitian Cornmeal Porridge
Cornmeal porridge is a comforting and nourishing breakfast staple in Haiti.
This warm, creamy dish is made by cooking cornmeal with milk, cinnamon, and vanilla, often sweetened with sugar or condensed milk for a rich and smooth texture.
Ingredients
- Cornmeal
- Milk (or coconut milk for a tropical twist)
- Water
- Sugar or sweetened condensed milk
- Cinnamon stick or ground cinnamon
- Vanilla extract
Instructions
In a pot, combine cornmeal with water and milk, stirring constantly over medium heat.
Add cinnamon and continue stirring until the mixture thickens to a creamy consistency.
Sweeten with sugar or condensed milk and remove the cinnamon stick before serving.
This porridge is warm, comforting, and filling, providing a gentle sweetness and creamy texture that makes it a beloved breakfast option across Haitian households.
Haitian Accra (Malanga Fritters)
Accra are crispy, savory fritters made from grated malanga or other root vegetables mixed with herbs and spices.
These fritters are commonly enjoyed for breakfast or as a snack, offering a crispy exterior with a tender, flavorful inside.
Ingredients
- Grated malanga (or taro or yam)
- Garlic, minced
- Green onions, chopped
- Salt and pepper
- Flour or cornmeal for binding
- Oil for frying
Instructions
Combine grated malanga with garlic, green onions, salt, pepper, and enough flour or cornmeal to bind the mixture.
Heat oil in a skillet and drop spoonfuls of the batter into the hot oil.
Fry until golden brown and crispy on both sides. Drain on paper towels before serving.
Accra fritters are crunchy and savory with a mild earthy flavor, perfect for a traditional Haitian breakfast or snack that pairs wonderfully with spicy sauces or dips.
Haitian Marinad
Haitian Marinad are flavorful, crispy fried dough balls commonly enjoyed for breakfast or as a snack.
They’re slightly sweet with a fluffy interior and crunchy exterior, often served with coffee or a hot beverage.
Ingredients
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Water
- Oil for frying
Instructions
In a bowl, mix flour, baking powder, sugar, and salt.
Gradually add water and knead to form a smooth dough.
Let the dough rest for a short while, then pinch off small pieces and shape into balls or ovals.
Heat oil in a deep skillet and fry the dough pieces until golden brown and puffed. Drain on paper towels.
Marinad offers a delightful contrast of crispy outside and soft, airy inside.
It’s a beloved Haitian breakfast staple that’s easy to prepare and satisfying to enjoy alongside your morning coffee.
Haitian Legume Soup
Legume soup is a hearty, vegetable-rich Haitian breakfast soup often made with a mix of leafy greens, root vegetables, and sometimes meat or fish.
It’s nourishing, flavorful, and perfect to start the day with warmth and nutrition.
Ingredients
- Assorted greens (spinach, chayote leaves, or kale)
- Carrots, diced
- Potatoes, diced
- Onions and garlic
- Tomatoes
- Scotch bonnet pepper (optional)
- Oil, salt, and pepper
- Water or broth
Instructions
Sauté onions and garlic in oil until fragrant.
Add diced vegetables and sauté briefly.
Pour in water or broth and bring to a boil.
Add greens and simmer until all vegetables are tender.
Season with salt, pepper, and Scotch bonnet pepper to taste.
This soup is rich in vitamins and fiber, offering a comforting, wholesome breakfast that fuels your body with natural goodness.
Haitian Bannann Peze (Fried Plantains)
Bannann Peze, or twice-fried plantains, are a classic Haitian breakfast side dish with crispy edges and a soft center.
They are slightly sweet and savory, perfect for pairing with stews, fried meats, or eggs.
Ingredients
- Ripe but firm plantains
- Oil for frying
- Salt
Instructions
Peel and slice plantains diagonally into thick pieces.
Fry plantains in hot oil until golden but still slightly soft.
Remove from oil and flatten each piece using a tostonera (plantain press) or the bottom of a flat pan.
Return flattened plantains to the oil and fry again until crispy and golden. Drain and sprinkle with salt.
Bannann Peze delivers a delightful crispy texture and subtle sweetness, making it an essential and delicious Haitian breakfast accompaniment.
Haitian Pain Patate
Pain Patate is a sweet Haitian sweet potato bread often enjoyed for breakfast or dessert.
It’s moist and spiced with cinnamon and nutmeg, combining the natural sweetness of sweet potatoes with warm, comforting flavors.
Ingredients
- Sweet potatoes, cooked and mashed
- All-purpose flour
- Sugar
- Coconut milk
- Cinnamon and nutmeg
- Vanilla extract
- Baking powder
- Butter or oil
Instructions
Mix mashed sweet potatoes with flour, sugar, coconut milk, spices, vanilla, and baking powder until smooth.
Pour the batter into a greased baking pan.
Bake at moderate temperature until golden and set.
Pain Patate is rich and flavorful with a tender crumb, offering a deliciously sweet and traditional Haitian breakfast or snack option.
Haitian Bouillon
Bouillon is a traditional Haitian breakfast soup that’s hearty and nutritious, often made with beef, vegetables, and starchy roots like yam or cassava.
It’s a warm and comforting way to start the day.
Ingredients
- Beef chunks or neck bones
- Yams, peeled and chopped
- Carrots, celery, and other vegetables
- Onions, garlic, and herbs
- Scotch bonnet pepper
- Water or beef broth
- Salt and pepper
Instructions
Simmer beef with onions, garlic, and herbs in water or broth until tender.
Add chopped yams, carrots, celery, and Scotch bonnet pepper.
Cook until vegetables are soft and flavors meld.
Season to taste and serve hot.
This soup is flavorful and filling, offering a wholesome and traditional Haitian breakfast packed with protein and vegetables.
Haitian Dous Makos
Dous Makos is a traditional Haitian coconut candy that can also be enjoyed as a sweet breakfast treat.
It’s creamy, rich, and naturally sweetened, made primarily from grated coconut and sugar.
Ingredients
- Fresh grated coconut or desiccated coconut
- Brown sugar
- Evaporated milk or coconut milk
- Vanilla extract
Instructions
Combine grated coconut, sugar, and milk in a saucepan.
Cook over medium heat, stirring constantly until the mixture thickens and starts to pull away from the pan.
Add vanilla extract and mix well.
Pour onto a greased tray, let cool, then cut into squares.
Dous Makos offers a sweet, chewy texture and intense coconut flavor, making it a delightful Haitian breakfast treat or snack that pairs beautifully with coffee or tea.
Haitian Legume en Sauce
Legume en Sauce is a traditional Haitian vegetable stew often served for breakfast alongside rice or bread.
Packed with leafy greens, eggplant, squash, and spices, this dish is both hearty and nutritious, showcasing the rich flavors of Haitian cooking.
Ingredients
- Mixed greens (spinach, chayote leaves, or kale)
- Eggplant, diced
- Squash or zucchini, diced
- Tomatoes, chopped
- Onions, garlic, and bell peppers
- Scotch bonnet pepper (optional)
- Oil, salt, and pepper
- Water or vegetable broth
Instructions
Sauté onions, garlic, and bell peppers in oil until fragrant.
Add tomatoes and cook down to a sauce.
Add the diced vegetables and greens along with water or broth.
Simmer until the vegetables are tender and the flavors meld together.
Season with salt, pepper, and Scotch bonnet pepper to taste.
This stew is a flavorful, vitamin-rich breakfast option that provides warmth and comfort while celebrating Haitian culinary tradition.
Haitian Joumou Soup
Joumou soup is a beloved Haitian pumpkin soup traditionally enjoyed on special occasions but also appreciated as a comforting breakfast meal.
It’s rich, hearty, and full of vegetables, meat, and spices.
Ingredients
- Pumpkin or squash, peeled and diced
- Beef or goat meat, cut into chunks
- Carrots, potatoes, and celery
- Onions, garlic, and herbs
- Scotch bonnet pepper
- Pasta or vermicelli (optional)
- Oil, salt, and pepper
- Water or broth
Instructions
Brown the meat in oil, then add onions, garlic, and herbs.
Add pumpkin, vegetables, and enough water or broth to cover.
Simmer until meat and vegetables are tender.
Add pasta if using and cook until soft.
Season with salt, pepper, and Scotch bonnet pepper.
Joumou soup is warming and nourishing, with a rich depth of flavor that makes it a cherished Haitian breakfast dish full of history and comfort.
Haitian Makka Bread
Makka bread is a sweet Haitian cornbread often enjoyed for breakfast or as a snack.
It’s moist, slightly sweet, and flavored with coconut milk and spices, making it a delightful way to start the day.
Ingredients
- Cornmeal
- Flour
- Sugar
- Baking powder
- Coconut milk
- Water
- Vanilla extract
- Butter or oil
- Cinnamon and nutmeg
Instructions
Mix cornmeal, flour, sugar, baking powder, and spices in a bowl.
Add coconut milk, water, vanilla, and melted butter or oil.
Stir until just combined and pour into a greased baking pan.
Bake until golden and a toothpick comes out clean.
Makka bread is tender and fragrant, offering a subtly sweet and tropical flavor that pairs perfectly with coffee or tea for a traditional Haitian breakfast experience.
Haitian Diri ak Pwa (Rice and Beans)
Diri ak Pwa is a classic Haitian breakfast staple consisting of seasoned rice cooked with red kidney beans.
This dish is hearty, flavorful, and rich in protein and fiber, making it a satisfying way to start your day.
Ingredients
- Long-grain rice
- Red kidney beans (canned or cooked)
- Onion, garlic, and bell pepper
- Scotch bonnet pepper (optional)
- Thyme and parsley
- Oil, salt, and pepper
- Water or broth
Instructions
Sauté onion, garlic, and bell pepper in oil until soft.
Add beans, thyme, parsley, salt, and pepper.
Add rice and stir to coat in the seasoning.
Pour in water or broth, cover, and cook until rice is tender and liquid absorbed.
Remove Scotch bonnet before serving.
This dish is filling and flavorful, offering a nutritious eggless breakfast that is deeply rooted in Haitian culinary tradition.
Haitian Marinad Pudding
Marinad Pudding is a unique Haitian breakfast dessert inspired by the flavors of fried dough balls (marinad).
It’s a warm, sweet pudding made from flour, sugar, and spices, delivering a comforting and satisfying start to your morning.
Ingredients
- All-purpose flour
- Sugar
- Milk or coconut milk
- Cinnamon and nutmeg
- Vanilla extract
- Butter or oil
Instructions
In a saucepan, whisk flour into milk or coconut milk until smooth.
Cook over medium heat, stirring constantly until thickened into a pudding consistency.
Add sugar, cinnamon, nutmeg, and vanilla.
Remove from heat and stir in butter or oil.
Serve warm, optionally topped with cinnamon or fruit.
This pudding offers a creamy, sweet, and warmly spiced breakfast that evokes the comforting flavors of Haitian fried dough in a new, easy-to-eat form.
Haitian Boulettes (Beef Meatballs)
Haitian Boulettes are savory beef meatballs often enjoyed for breakfast or lunch.
They are seasoned with herbs and spices and can be served with bread or rice, making for a protein-rich and flavorful eggless breakfast option.
Ingredients
- Ground beef
- Garlic, onion, and parsley
- Salt, pepper, and Scotch bonnet pepper (optional)
- Breadcrumbs or soaked bread
- Oil for frying
Instructions
Mix ground beef with minced garlic, chopped onion, parsley, salt, pepper, and breadcrumbs.
Form into small balls.
Heat oil in a skillet and fry meatballs until browned and cooked through.
Serve hot with bread or rice.
These meatballs are juicy, flavorful, and satisfying, providing a hearty protein-packed Haitian breakfast without eggs.
Haitian Malanga Porridge
Haitian Malanga Porridge is a creamy and comforting breakfast made from malanga root, a starchy tuber similar to taro.
It’s cooked with milk and spices to create a naturally sweet and nourishing dish that’s perfect for starting the day.
Ingredients
- Malanga root, peeled and diced
- Milk or coconut milk
- Water
- Sugar or honey
- Cinnamon stick or ground cinnamon
- Nutmeg (optional)
Instructions
Boil diced malanga in water until tender.
Drain and blend with milk, sugar, and cinnamon until smooth.
Return to the pot and heat gently, stirring until creamy and thickened.
Serve warm, sprinkled with a little nutmeg if desired.
This porridge is rich in fiber and vitamins, with a mild, comforting sweetness that makes it a traditional and healthy Haitian breakfast choice.
Haitian Pikliz with Fried Bread
Pikliz is a spicy Haitian pickled vegetable relish often served alongside fried bread for breakfast.
The crunchy, tangy, and spicy flavors of pikliz perfectly complement the crispy, soft texture of the fried bread, creating a simple yet flavorful meal.
Ingredients
- Cabbage, shredded
- Carrots, grated
- Scotch bonnet pepper, sliced
- Vinegar
- Salt
- Garlic
Instructions
Combine shredded cabbage, grated carrots, garlic, and sliced Scotch bonnet pepper in a jar.
Pour vinegar over the mixture, add salt, and let it marinate for at least 24 hours.
For fried bread, mix flour, baking powder, salt, and water to make a dough.
Shape dough into discs and fry in hot oil until golden and puffed.
The spicy, tangy pikliz paired with warm fried bread delivers a burst of flavors and textures, making it a beloved Haitian breakfast duo.
Haitian Marinad Ak Sòs
Marinad ak Sòs is Haitian fried dough balls served with a spicy tomato-based sauce.
This combination offers a crispy, savory, and slightly sweet breakfast treat dipped into a flavorful sauce, providing a satisfying start to your day.
Ingredients
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Water
- Oil for frying
- Tomatoes
- Onion
- Garlic
- Scotch bonnet pepper
- Herbs and spices
Instructions
Prepare marinad dough by mixing flour, baking powder, sugar, salt, and water into a soft dough.
Fry small pieces of dough in hot oil until golden and crispy.
For the sauce, sauté onions, garlic, and tomatoes with Scotch bonnet and spices until thickened.
Serve marinad hot with the spicy tomato sauce on the side for dipping.
This dish combines crispy texture with vibrant sauce flavors, making it a popular and tasty Haitian breakfast option.
Haitian Mayi Moulen
Mayi Moulen is a traditional Haitian cornmeal porridge often enjoyed for breakfast.
This smooth, creamy dish is lightly sweetened and flavored with spices like cinnamon and vanilla, providing a comforting and hearty start to the day.
Ingredients
- Fine cornmeal
- Water
- Milk or coconut milk
- Sugar
- Cinnamon stick or ground cinnamon
- Vanilla extract
Instructions
In a pot, bring water and milk to a gentle boil.
Gradually whisk in the cornmeal to avoid lumps.
Add sugar, cinnamon, and vanilla.
Simmer while stirring frequently until thick and creamy.
Remove cinnamon stick before serving.
Mayi Moulen is soothing and filling, a traditional Haitian breakfast that warms you up and keeps you energized for the morning.
Haitian Pate Kòde
Pate Kòde are savory Haitian pastries filled with seasoned meat or vegetables.
These hand pies are a popular breakfast treat, offering flaky crusts with spicy, flavorful fillings that make for a satisfying, eggless morning meal.
Ingredients
- All-purpose flour
- Butter or shortening
- Water
- Salt
- Ground beef or chicken, cooked and seasoned
- Onion, garlic, parsley, and Scotch bonnet pepper
Instructions
Prepare dough by mixing flour, butter, salt, and water until smooth.
Roll out dough and cut into circles.
Place a spoonful of seasoned meat filling on each circle, fold, and seal edges.
Bake or fry until golden and crisp.
Pate Kòde combine rich textures and bold flavors, making them a beloved and filling breakfast option in Haitian cuisine.
Haitian Dous Tapioca
Dous Tapioca is a traditional Haitian sweet tapioca pudding made with coconut milk and spices.
This creamy and naturally sweet dessert-like dish is often enjoyed for breakfast or as a comforting snack.
Ingredients
- Tapioca pearls
- Coconut milk
- Sugar
- Vanilla extract
- Cinnamon
Instructions
Soak tapioca pearls in water for a few hours.
Cook tapioca with coconut milk, sugar, and cinnamon over low heat, stirring often.
Add vanilla extract toward the end of cooking.
Cook until tapioca pearls become translucent and pudding thickens.
Dous Tapioca is rich, smooth, and fragrant, offering a delightful Haitian breakfast treat that’s both comforting and satisfying.
Haitian Kalalou Stew
Kalalou stew is a traditional Haitian breakfast dish made with okra cooked in a flavorful tomato-based sauce.
This hearty and nutritious stew is rich in vitamins and fiber, providing a warming start to your day.
Ingredients
- Fresh okra, sliced
- Tomatoes, chopped
- Onion, garlic, and bell pepper
- Scotch bonnet pepper (optional)
- Oil, salt, and pepper
- Thyme and parsley
Instructions
Sauté onions, garlic, and bell pepper in oil until fragrant.
Add tomatoes and cook down to a thick sauce.
Add sliced okra, thyme, salt, and pepper.
Simmer until okra is tender and the stew thickens.
Garnish with chopped parsley and serve warm.
This stew’s combination of tangy tomato and tender okra creates a comforting and flavorful eggless breakfast option rooted in Haitian tradition.
Haitian Fried Plantain Pancakes
Fried plantain pancakes are a sweet and savory Haitian breakfast treat made by mashing ripe plantains into a batter and frying until golden and crispy.
They’re naturally sweet, gluten-free, and perfect for a quick morning meal.
Ingredients
- Ripe plantains, peeled and mashed
- Flour (all-purpose or gluten-free)
- Baking powder
- Cinnamon (optional)
- Sugar
- Oil for frying
Instructions
Mix mashed plantains with flour, baking powder, sugar, and cinnamon until you get a thick batter.
Heat oil in a skillet over medium heat.
Drop spoonfuls of batter into the pan and fry until golden on both sides.
Drain on paper towels before serving.
These pancakes offer a delightful balance of sweetness and crispiness, making them a popular and satisfying eggless breakfast option in Haitian cuisine.
Haitian Chicken Soup (Soup Joumou)
Soup Joumou is a traditional Haitian pumpkin soup often enjoyed for breakfast, especially on holidays, but it’s also a nourishing daily meal.
Made with beef, vegetables, and pumpkin, it’s hearty and packed with rich flavors.
Ingredients
- Beef chunks or neck bones
- Pumpkin, peeled and diced
- Carrots, potatoes, celery
- Onions, garlic, and herbs
- Scotch bonnet pepper
- Pasta (optional)
- Salt and pepper
- Water or broth
Instructions
Brown beef in a pot with onions, garlic, and herbs.
Add pumpkin, vegetables, and water or broth.
Simmer until meat is tender and vegetables are cooked.
Add pasta if desired and cook until soft.
Season with salt, pepper, and Scotch bonnet pepper.
This soup is warming and nourishing, offering a traditional Haitian breakfast that is both filling and rich in cultural heritage.
Haitian Dous Cacao
Dous Cacao is a traditional Haitian chocolate fudge that’s often enjoyed as a sweet breakfast treat or snack.
Made with cocoa powder, sugar, and condensed milk, it’s rich, creamy, and packed with deep chocolate flavor.
Ingredients
- Cocoa powder
- Sweetened condensed milk
- Sugar
- Butter or margarine
- Vanilla extract
Instructions
Combine cocoa powder, sugar, and condensed milk in a saucepan.
Cook over medium heat, stirring constantly until thick and glossy.
Remove from heat, stir in butter and vanilla.
Pour into a greased pan and let cool until firm.
Cut into squares and serve.
This dessert-like treat provides a decadent and energizing start to the day for those craving something sweet and satisfying.
Haitian Pikliz Omelette
Pikliz omelette is a flavorful Haitian breakfast twist that incorporates the spicy and tangy pickled vegetable relish called pikliz into a savory eggless omelette made with chickpea flour.
It’s a tasty way to enjoy Haitian flavors in a plant-based dish.
Ingredients
- Chickpea flour
- Water
- Salt and pepper
- Chopped onions and bell peppers
- Pikliz (Haitian spicy pickled vegetables)
Instructions
Mix chickpea flour with water, salt, and pepper to form a batter.
Sauté onions and bell peppers in a pan.
Pour batter over the veggies and cook like an omelette until set.
Top with pikliz before serving.
This dish balances the mild, savory chickpea base with the bright, spicy flavors of pikliz, making it a vibrant and satisfying eggless breakfast.
Haitian Diri ak Djon Djon
Diri ak Djon Djon is a classic Haitian black mushroom rice dish that’s often served for breakfast or special occasions.
The black mushrooms impart a unique earthy flavor and dark color to the rice, making it both visually striking and delicious.
Ingredients
- Long-grain rice
- Djon djon mushrooms (black mushrooms), soaked and strained
- Onion, garlic, and bell pepper
- Thyme and parsley
- Oil, salt, and pepper
- Water or broth
Instructions
Sauté onion, garlic, and bell pepper in oil until soft.
Add soaked mushroom water and rice, stirring to combine.
Add herbs, salt, and pepper, then pour in water or broth.
Cook covered until rice is tender and liquid absorbed.
This dish is aromatic, flavorful, and hearty—a beloved Haitian breakfast staple that highlights unique local ingredients.
Conclusion
Exploring these 28+ Haitian breakfast recipes opens the door to a world of comforting and flavorful meals rooted in Haitian culture. Whether you’re preparing a simple bowl of cornmeal porridge or indulging in rich griot with pikliz, each dish tells a story and offers a unique taste of Haiti. Make these recipes part of your morning routine to enjoy breakfasts that are as nourishing as they are delicious.
